蛋白溶出与变性结合消减虾仁致敏性  

Combination of Protein Solubilization and Denaturation under High Hydrostatic Pressure to Reduce the Allergenicity of Shelled Shrimp

作　　者：王星璇[1] 胡志和[1] 柳澜昱 王丽娟[1] 薛璐[1] 吴子健[1] WANG Xingxuan;HU Zhihe;LIU Lanyu;WANG Lijuan;XUE Lu;WU Zijian(Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science,Tianjin University of Commerce, Tianjin 300134, China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《食品科学》2018年第5期113-120,共8页Food Science

基　　金：国家自然科学基金面上项目(31271841);天津市高等学校创新团队项目(TD12-5049)

摘　　要：以南美白对虾虾仁为原料,采用高压下蛋白溶出与变性相结合的方法消减虾仁致敏性。在室温下采用不同压力(0.1~900.0 MPa)处理虾仁,确定适合虾仁蛋白溶出和变性的压力条件,并以虾仁蛋白致敏性的消减效果为指标确定虾仁的处理条件。结果显示,在200.0 MPa下保压处理30 min,有利于虾仁蛋白的溶出;当压力大于等于500.0 MPa时,可引起虾仁蛋白的变性;当压力在600.0 MPa时,虾仁蛋白的致敏性最小。将虾仁在200.0 MPa下处理30 min后,再用600.0 MPa处理30 min,虾仁的致敏性消减率大于80%。因此,高压处理可消减虾仁的致敏性,采用适合蛋白溶出与变性相结合的压力处理,能够提高虾仁致敏性消减效果。The objective of this work was to reduce the allergenicity of Pacific white shrimp meat by combination of protein solubilization and denaturation induced by high hydrostatic pressure(HHP)treatment.The shelled shrimp was treated at different pressures(0.1–900.0MPa),and the suitable conditions for protein solubilization and denaturation were determined.The results showed that pressurization at200.0MPa for30min was beneficial to the solublization of shrimp protein;at pressures≥500.0MPa,protein denaturation occurred;the minimum allergenicity of shelled shrimp was obtained at600.0MPa pressure.The allergenicity was reduced by over80%after sequential treatment for30min at200.0MPa,followed by another30min at600.0MPa.Therefore,the allergenicity of shelled shrimp can be reduced by HHP treatment,and the effect can be enhanced by combination of protein solubilization and denaturation at the appropriate pressure.

关 键 词：南美白对虾 超高静压 蛋白溶出 蛋白变性 致敏性 

分 类 号：TS201.6[轻工技术与工程—食品科学]